Colorful Papaya Panzanella >
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Colorful Papaya Panzanella
I like to combine fruits with vegetables with homemade croutons to create "pizzazzy" (my new favorite word) side dishes. This one is as pretty as it is delicious! —Kathleen Gill, Pahrump, Nevada
Prep: 35 min.
1 loaf whole wheat boule
sourdough bread (1 pound), cut into 1-in. cubes
1 cup balsamic vinaigrette,
4 cups torn mixed salad greens
2 medium zucchini, cubed
2 medium yellow zucchini, cubed
2 cups cubed peeled ripe papaya
2 cups grape tomatoes
8 thin slices sweet onion, quartered
In a large bowl, toss bread cubes with 2/3 cup vinaigrette. Transfer
to baking sheets. Bake at 375° for 14-16 minutes or until
lightly browned, stirring occasionally. Cool to room temperature.
In a large bowl, combine the salad greens, zucchini, papaya,
tomatoes, onion and bread. Drizzle with remaining dressing. Serve
immediately. Yield: 16 servings (1 cup each).
© Taste of Home 2014